4 Tricks to Lower Blood Sugar
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This presentation outlines four simple tricks you should employ that can effectively lower your blood sugar.
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동네영웅『SX797』『СＯM』온라인카지노
동네영웅『SX797』『СＯM』온라인카지노동네영웅『SX797』『СＯM』온라인카지노동네영웅『SX797』온라인카지노동네영웅『СＯM』온라인카지노동네영웅『SX797』『СＯM』온라인카지노동네영웅『SX797』『СＯM』온라인카지노생방송바카라ゆ모바일카지노ゆ생중계카지노ゆ바카라싸이트ゆ인터넷카지노생중계바카라생중계바카라카지노싸이트ゆ카지노사이트ゆ모바일바카라ゆ카지노싸이트ゆ인터넷카지노생중계바카라모바일바카라생방송바카라ゆ라이브바카라ゆ실시간카지노ゆ인터넷카지노ゆ카지노사이트온라인바카라생중계카지노바카라사이트ゆ생중계카지노ゆ라이브카지노ゆ실시간바카라ゆ실시간바카라모바일바카라인터넷바카라생중계카지노ゆ바카라사이트ゆ바카라사이트ゆ인터넷카지노ゆ인터넷카지노생방송바카라라이브바카라온라인카지노ゆ모바일바카라ゆ실시간바카라ゆ모바일바카라ゆ바카라싸이트실시간바카라바카라사이트라이브바카라ゆ생방송바카라ゆ모바일카지노ゆ실시간카지노ゆ모바일바카라카지노싸이트바카라사이트인터넷바카라ゆ온라인바카라ゆ생중계바카라ゆ인터넷바카라ゆ라이브카지노인터넷카지노바카라싸이트생방송카지노ゆ바카라싸이트ゆ생방송바카라ゆ카지노사이트ゆ생중계카지노카지노사이트바카라싸이트실시간바카라ゆ온라인카지노ゆ생중계바카라ゆ모바일카지노ゆ바카라싸이트실시간바카라모바일카지노실시간바카라ゆ모바일바카라ゆ온라인카지노ゆ생중계바카라ゆ인터넷바카라실시간카지노온라인바카라생중계바카라ゆ바카라싸이트ゆ모바일바카라ゆ온라인카지노ゆ온라인바카라생방송바카라인터넷바카라카지노사이트ゆ실시간카지노ゆ생중계바카라ゆ생방송카지노ゆ생중계카지노라이브카지노카지노싸이트인터넷카지노ゆ생중계카지노ゆ생중계바카라ゆ온라인바카라ゆ라이브바카라온라인바카라모바일카지노생방송카지노ゆ생중계바카라ゆ카지노싸이트ゆ라이브바카라ゆ온라인바카라생방송바카라생중계바카라인터넷카지노ゆ인터넷바카라ゆ모바일카지노ゆ카지노싸이트ゆ바카라싸이트실시간카지노생중계카지노모바일바카라ゆ바카라싸이트ゆ생방송카지노ゆ생방송바카라ゆ모바일바카라생방송카지노인터넷바카라모바일바카라ゆ라이브카지노ゆ실시간바카라ゆ라이브카지노ゆ라이브바카라바카라사이트인터넷바카라인터넷카지노ゆ카지노싸이트ゆ바카라싸이트ゆ실시간바카라
Response to diseases: Sensitizing scientists in India for bridging leadership.
The presentation attempts to sensitize young scientists engaged with research in broader areas of disease biology and therapeutics to go beyond knowledge creation in their respective sub-domain. It urges scientists to reflect on 'bigger picture' for ownership of larger problem. This should help them to thrive for co-ownership of such problems involving related stakeholders across various disciplines in order to facilitate technological innovation. It also urges scientists to engage in 'co-creation' of responsive programme and services by ensuring institutional arrangement at various levels of value chain and empowerment of people so that they can access and use the technological solution thus developed.
See full paper at : http://dx.doi.org/10.13140/2.1.2696.3524
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10 Fat Loss Commandments
Josh Bezoni, certified nutritionist and CEO of BioTrust, presents his 10 Fat Loss Commandments
동네영웅『SX797』『СＯM』온라인카지노
동네영웅『SX797』『СＯM』온라인카지노동네영웅『SX797』『СＯM』온라인카지노동네영웅『SX797』온라인카지노동네영웅『СＯM』온라인카지노동네영웅『SX797』『СＯM』온라인카지노동네영웅『SX797』『СＯM』온라인카지노생방송바카라ゆ모바일카지노ゆ생중계카지노ゆ바카라싸이트ゆ인터넷카지노생중계바카라생중계바카라카지노싸이트ゆ카지노사이트ゆ모바일바카라ゆ카지노싸이트ゆ인터넷카지노생중계바카라모바일바카라생방송바카라ゆ라이브바카라ゆ실시간카지노ゆ인터넷카지노ゆ카지노사이트온라인바카라생중계카지노바카라사이트ゆ생중계카지노ゆ라이브카지노ゆ실시간바카라ゆ실시간바카라모바일바카라인터넷바카라생중계카지노ゆ바카라사이트ゆ바카라사이트ゆ인터넷카지노ゆ인터넷카지노생방송바카라라이브바카라온라인카지노ゆ모바일바카라ゆ실시간바카라ゆ모바일바카라ゆ바카라싸이트실시간바카라바카라사이트라이브바카라ゆ생방송바카라ゆ모바일카지노ゆ실시간카지노ゆ모바일바카라카지노싸이트바카라사이트인터넷바카라ゆ온라인바카라ゆ생중계바카라ゆ인터넷바카라ゆ라이브카지노인터넷카지노바카라싸이트생방송카지노ゆ바카라싸이트ゆ생방송바카라ゆ카지노사이트ゆ생중계카지노카지노사이트바카라싸이트실시간바카라ゆ온라인카지노ゆ생중계바카라ゆ모바일카지노ゆ바카라싸이트실시간바카라모바일카지노실시간바카라ゆ모바일바카라ゆ온라인카지노ゆ생중계바카라ゆ인터넷바카라실시간카지노온라인바카라생중계바카라ゆ바카라싸이트ゆ모바일바카라ゆ온라인카지노ゆ온라인바카라생방송바카라인터넷바카라카지노사이트ゆ실시간카지노ゆ생중계바카라ゆ생방송카지노ゆ생중계카지노라이브카지노카지노싸이트인터넷카지노ゆ생중계카지노ゆ생중계바카라ゆ온라인바카라ゆ라이브바카라온라인바카라모바일카지노생방송카지노ゆ생중계바카라ゆ카지노싸이트ゆ라이브바카라ゆ온라인바카라생방송바카라생중계바카라인터넷카지노ゆ인터넷바카라ゆ모바일카지노ゆ카지노싸이트ゆ바카라싸이트실시간카지노생중계카지노모바일바카라ゆ바카라싸이트ゆ생방송카지노ゆ생방송바카라ゆ모바일바카라생방송카지노인터넷바카라모바일바카라ゆ라이브카지노ゆ실시간바카라ゆ라이브카지노ゆ라이브바카라바카라사이트인터넷바카라인터넷카지노ゆ카지노싸이트ゆ바카라싸이트ゆ실시간바카라
Response to diseases: Sensitizing scientists in India for bridging leadership.
The presentation attempts to sensitize young scientists engaged with research in broader areas of disease biology and therapeutics to go beyond knowledge creation in their respective sub-domain. It urges scientists to reflect on 'bigger picture' for ownership of larger problem. This should help them to thrive for co-ownership of such problems involving related stakeholders across various disciplines in order to facilitate technological innovation. It also urges scientists to engage in 'co-creation' of responsive programme and services by ensuring institutional arrangement at various levels of value chain and empowerment of people so that they can access and use the technological solution thus developed.
See full paper at : http://dx.doi.org/10.13140/2.1.2696.3524
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Physiology of Special Chemical Sensation of Taste
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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4 Foods That Contain This Secret Metabolism-Boosting Ingredient
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Recently uploaded
Physiology of Special Chemical Sensation of Taste
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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Physiology of Chemical Sensation of smell.pdf
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
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The Central Drugs Standard Control Organization (CDSCO) is India's national regulatory body for pharmaceuticals and medical devices. Operating under the Directorate General of Health Services, Ministry of Health & Family Welfare, Government of India, the CDSCO is responsible for approving new drugs, conducting clinical trials, setting standards for drugs, controlling the quality of imported drugs, and coordinating the activities of State Drug Control Organizations by providing expert advice.
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Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
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